This broccoli cheese chicken bacon pasta takes the warm, cheesy comfort of a classic broccoli cheese soup and transforms it into a satisfying one-skillet pasta dinner. The dish is loaded with tender chicken and crisp bacon for extra protein and savory depth. Bacon is browned first to build flavor, then shredded carrots and finely chopped broccoli soften in the same skillet before everything is combined with evaporated milk, shredded cheddar, and cooked rotini to form a creamy, cozy sauce.
With familiar, family-friendly flavors and simple steps, this recipe makes a hearty weeknight meal the whole household will request again and again.
While it isn’t an exact copy of broccoli cheese soup—chicken and bacon aren’t traditional in the soup version—the creamy, vegetable-rich base evokes that same comforting flavor profile. This pasta is built in one skillet to keep cleanup easy and to let the ingredients meld together for a cohesive, satisfying dish.
What You Need for This Recipe
- Bacon cut into pieces—browned first to infuse the dish with smoky flavor.
- Shredded carrots and finely cut broccoli provide texture, color, and the classic broccoli-cheese taste.
- Evaporated milk creates a rich, velvety sauce base without the need for heavy cream.
- Seasonings: garlic powder, onion powder, dried oregano, salt, and black pepper for balanced flavor.
- Cooked chicken breast cut into cubes adds lean protein to turn this into a complete meal.
- Shredded cheddar cheese melts into the sauce to deliver that sharp, cheesy taste.
- Rotini pasta cooked and drained—its spirals help capture and hold the creamy sauce.
- Reserved pasta water (starchy water from boiling pasta) helps loosen the sauce and bind it to the pasta.
How to Make Broccoli Cheese Chicken Bacon Pasta
Begin by adding the bacon to a 10-inch ovenproof skillet and heating over medium until it is nicely browned and crisp. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
Wipe out the skillet to remove any large pieces, then add the shredded carrots and the finely cut broccoli florets. Cook the vegetables for about 3 minutes, stirring frequently, until they begin to soften but still hold some texture.
Pour in the evaporated milk and season with garlic powder, onion powder, dried oregano, salt, and ground black pepper. Stir gently to combine so the milk warms and the seasonings distribute evenly.
Once the milk is warm, stir in the shredded cheddar cheese a little at a time so it melts smoothly. Add the cooked rotini, cubed cooked chicken, and the drained, crisp bacon pieces back to the skillet. Pour in about 1 cup of reserved pasta water and stir to combine.
Heat the mixture over medium, stirring frequently, until the cheese is fully melted and the sauce is glossy and cohesive. If the sauce seems too thick, add a splash more reserved pasta water or a bit more evaporated milk until you reach the desired consistency. Serve immediately while hot and cheesy.
Tips for the Best Broccoli Cheese Chicken Bacon Pasta
Reserve pasta water. Saving about 1 cup of the starchy cooking water before draining helps the sauce come together into a smooth, silky texture. If you forget, substitute chicken broth or a little extra evaporated milk.
Keep chicken seasoning simple. Seasoning cooked chicken with only salt, pepper, and a touch of poultry seasoning or dried herbs prevents it from competing with the cheesy sauce.
Use florets, not stems. Removing the tougher broccoli stems and using only the florets produces a more tender, uniform bite throughout the dish.
More Cheesy Chicken Dinners to Try
If you enjoy the broccoli-cheese profile in this pasta, similar comforting dishes include broccoli cheese soup, creamy chicken pasta varieties, Cajun-style chicken pasta, or a cheesy chicken and broccoli casserole. These options use similar ingredients and techniques—melting cheese into a creamy base with chicken and vegetables—so they pair well with the flavor profile of this recipe.
Broccoli Cheese Chicken Bacon Pasta
Equipment
- 10 inch skillet
Ingredients
- 1/2 lb bacon, cut into 1 inch pieces
- 1 cup shredded carrots
- 1 broccoli crown, finely cut (use florets)
- 12 oz evaporated milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 lb chicken breast, cooked and cut into cubes
- 1 1/2 cups shredded cheddar cheese
- 8 ounces rotini pasta, cooked and drained
- 1 cup reserved pasta water
Instructions
- Add bacon to a 10-inch ovenproof skillet and heat over medium until browned. Remove bacon from pan and drain on paper towel.
- Wipe out the skillet and add shredded carrots and broccoli pieces, cooking for around 3 minutes and stirring frequently.
- Add evaporated milk, garlic powder, onion powder, oregano, salt, and pepper. Mix well and warm the mixture.
- Stir in shredded cheddar, cooked pasta, cooked chicken, cooked bacon, and reserved pasta water. Heat over medium, stirring frequently, until the cheese is fully melted and the mixture is hot. Serve immediately.
Notes
If you drain the pasta water instead of reserving it, substitute chicken broth or extra evaporated milk. Use only the broccoli florets and discard the tougher stem for the best texture.
Nutrition (per serving)
Serving: 1.5 cups | Calories: 738 kcal | Carbohydrates: 51 g | Protein: 47 g | Fat: 38 g | Saturated Fat: 16 g | Sodium: 1208 mg | Fiber: 5 g | Sugar: 10 g
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for convenience only. For precise values, calculate using the exact ingredients and brands you use.
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